Homemade Dulce De Leche Ice Cream Recipes

EASY DULCE DE LECHE ICE CREAM

Steps:

• In a medium bowl, combine dulce de leche and 1/4 cup of the heavy cream and beat until smooth.
• In a large bowl, combine remaining heavy cream and vanilla extract. Using a handheld electric mixer, beat cream, starting on low, working up to high, until stiff peaks form (when you lift the beaters out, the peaks of cream should stand straight up without flopping over).
• Use a rubber spatula to fold in about 3/4 of the dulce de leche (reserve 1/4 to swirl in at the end), being careful not to deflate the whipped cream too much.
• Scoop half of the whipped cream mixture into a loaf pan or freezer container. Spoon half of the reserved dulce de leche over the top and use a knife to swirl the mixture into the cream.
• Add remaining whipped cream and repeat with remaining dulce de leche. Cover pan with cling wrap or lid and freeze until solid, at least 6 hours, preferably overnight.
• Serve and enjoy!

HOMEMADE DULCE DE LECHE ICE CREAM

Steps:

• Combine the milk with the sugar in a large mixing bowl, mix well until the sugar is completely dissolved.
• Add the cream and the vanilla extract, stir and mix well.

DULCE DE LECHE ICE CREAM

Steps:

• Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
• Freeze mixture in ice cream maker until almost firm, then fold in pecans.
• Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

DULCE DE LECHE ICE CREAM

Steps:

• Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 1½ to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
• Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
• Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
• Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!

HOMEMADE DULCE DE LECHE

Steps:

• Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. (Makes about 2 cups.)

DULCE DE LECHE ICE CREAM

Steps:

• For the almonds: Put the sugar and water in a thick pan, over a medium heat. When the sugar reaches 110°C (5'), pour all the almonds at a time. Stir continously with a wooden spoon. There, you'll panic because the sugar will turn into something like sand ! this is because the water has evaporated. Don't worry, keep on stirring and little by little sugar will turn into caramel (it doesn't happen instantly; it takes 10' aprox.)
• When the almonds have a nice caramel colour and are well coated, remove the pan from the fire, scatter the almonds on a Silpat, with the help of two forks coated in oil. Let them cool.
• For the icecream:Whisk the yolks with the dulce de leche. If you don't have ready made dulce de leche, you can follow any recipe with condensed milk can in internet. Check the colour. It should be really dark otherwise it won't look as dulce de leche...add some caramel food colouring if necessary
• Then, put the milk and cream in a saucepan and take it to a boil. Then, proceed like for a "crème anglaise": pour a little bit of the cream/milk mixture on the yolks/dulce de leche, combine well, then pour the yolks mixture into the rest of the cream/milk in the pan. Cook over medium heat, whisking constantly, until the cream coats the back of a spoon. Let it cool. Refrigerate overnight.
• Then, churn in your ice-cream maker as indicated by manufacturer. Some minutes before it is ready, add in the caramelised almonds (you can cut them in halves if you want to). For extra indulgence, you can also fold in some teaspoonfuls of dulce de leche. Freeze.
• Enjoy it!!!

CHOCOLATE & DULCE DE LECHE ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk and cocoa powder, then whip until smooth.
• Drizzle the dulce de leche on top.
• Carefully swirl in the dulce de leche, making sure it is not blended into the cream.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Serve with more dulce de leche.
• Enjoy!

SEA SALT DULCE DE LECHE ICE CREAM (ICE CREAM MAKER)

Steps:

• In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
• Whisk in the vanilla extract.
• Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
• Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
• Transfer ice cream to an airtight container to ripen for at least 1 hour.
• When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
• NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.

DULCE DE LECHE ICE CREAM SUNDAES

Steps:

• For chocolate sauce:
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
• For streusel:
• Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
• For blondies:
• Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
• Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

HOW TO MAKE DULCE DE LECHE

Steps:

• Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
• Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
• Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.